The Menu for the Gourmet Dinner and Wine Tasting

Virginia House Dining Room

First course

Arepas aquacate served family style
Fresh sweet corn cakes served with a variety of fresh avocado, roasted red pepper, pickled onions, roasted fresh corn, queso fresco, fresh tomato salsa and cilantro vinaigrette

Second course

Blue crab fritter gribiche
Hand picked blue crab fritters lightly fried and served over delicate watercress and belgium endive topped with crispy capers drizzled with classic egg yolk, pickle and vinegar gribiche sauce

 Third course

Proscuitto, warm exotic mushroom and arugula salad
Topped with shaved parmesan and extra virgin olive oil

Fourth course

Lobster pasta papperdelle with goat cheese with toasted almonds and arugula basil pesto

 Fifth course

Coriander spiced ground lamb meatballs with spicy tomato jam marmalade with fresh mint crème fraiche

Sixth course

Horseradish crusted petit filet mignon pan seared and served with a blue cheese aioli topped with crispy onions on a bed of creamed cauliflower and roaster brussels sprouts

Seventh course

Ricotta cheesecake with toasted pistachio dust, orange supremes and pomegranates

For more information on the May 18 Gourmet Dinner and Wine tasting click here

 

 

 

 

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